Grilled Lamb Shoulder Chops.
Lamb Sausages With Dijon Mustard and Cornichons
For the sausages:
Combine lamb, garlic, parsley, and salt. Handle and form into small patties about 2.5 oz per. Pan sauté 8-10 min or until MED RARE ONLY!
Serve with toasted bread, mustard, and cornichons.
6 Lamb Shoulder Chops. 1.25 inch thick.
2 cups kosher Salt
6 Branches Rosemary
.25 cup black peppercorns
1 gallon water
Extra Virgin Kalamata Olive Oil
Dried Greek Oregano
Dissolve salt in .5gal of warm water. Add .5gal of very cold water. Add fresh rosemary. Handle the rosemary roughly to open it up. Crush peppercorns and add to brine. Submerge lamb chops and refrigerate for 24 hours.
Remove lamb from brine. Rinse. Dry. Let chops rest at room temp. 20 mins.
Rub chops with olive oil. Season with salt, pepper, and oregano.
Grill chops until MEDIUM RARE. Rest for 3-5 min. before serving.
German Style Pork Chops
4-5 slices bacon
1 - 32 oz jar sauerkraut
4-6 1 inch thick pork chops bone in
salt and pepper to taste
1 onion sliced
2 potatoes sliced
1 - 22oz can tomatoes
1.5 teaspoon caraway seeds
Cover the bottom of a large casserole dish with the bacon. Layer the sauerkraut on the bacon. Lay the pork chops on the kraut close together. Season with salt and pepper. Cover chops with sliced onions, then sliced potatoes. Pour tomatoes on top and sprinkle caraway seeds.
Cover casserole and bake at 350 until done about 90 min.
Lamb Chops With Dried Cherries
.5 cup boiling water
.5 cup dried cherries
4 lamb loin chops 1 inch thick BONE IN
salt and pepper to taste
.5 cup red wine
.25 teaspoon crushed fresh mint
Pour boiling water over cherries and let stand while chops cook. season chops with salt and pepper and pan fry. Remove from skillet and keep warm. Add cherries and their liquid and the red wine to the skillet. Scrape up and brown bits on the ban with a wooden spoon. Bring liquid to boil and reduce by half. Stir in crushed mint. Serve on top of chops.
Selected Recipes
Here we have listed some of our favorite recipes and dinner ideas! Some of these are from our favorite cookbooks, some are variations on classics, and some of them are developed over years in the kitchen. We hope you enjoy them as much as we do!
20 Clove Garlic Lamb Shanks
4 lamb shanks
2 tablespoons olive oil
1 cup onion - fine chop
1 cup carrots - fine chop
1 cup mushrooms - fine chop
1 cup dry white wine
.5 cup green pepper - fine chop
1 teaspoon cumin
.5 teaspoon salt
.25 teaspoon black pepper
20 unpeeled cloves of garlic
Brown meat in hot oil. Drain fat. Add onions, carrots, mushrooms, wine, green pepper, cumin, salt, pepper. Top with unpeeled garlic. Bring to boil and reduce heat. Cover and simmer for 2 hours. Serve over couscous.